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Preparation

Sprinkle the yeast over the water. Let stand 1 minute, or until the yeast is creamy. Stir until the yeast dissolves.

In a large bowl, combine flour and salt. Add the yeast and stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes.

Lightly coat a large bowl with oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap. Place in a warm, draft-free place and let rise until doubled in bulk, about 1 1/2 hours.

Preheat oven to 425°F. Punch down dough. Sprinkle a 9 x 13 inch rectangular baking sheet with cornmeal. Place dough in pan. Press dough until it comes up the side of the pan and is an even thickness on bottom. Let dough rise, covered loosely with plastic wrap, in a warm place until double, about 30 minutes.

Drizzle the extra-virgin olive oil over the dough. Sprinkle with grated Parmigiano-Reggiano. Top with tomaotes, basil, and mozzarella. Season with salt and pepper.

Bake pizza until cheese melts and crust is golden brown, 15 to 20 minutes. Transfer pizza to a cutting board. Cut into squares and serve hot.

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Recent Reviews

We make this pizza relatively often, and LOVE it! We slice the tomatoes and mozzarella into approximately 1/4" slices and do enough to cover the pizza. We "drain" the tomatoes a bit on paper towels so they aren't so watery. While we do that we brush the pizza with the oil, sprinkle with the cheese, salt & pepper, then do the basil, tomatoes, mozzarella and top with more salt & pepper. It is one of our favorites!

vms1 from St. Louis, MO /

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Good but not great. Recipe needed more tomatoes - the four I used were not enough and much less olive oil. Better to lightly brush some olive oil on with a pastry brush - one or one and a half tablespoons would have been quite sufficient.

A Cook /

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The dough was out of control and ended up being about 4 inches thick. Because of this the cheese and olive oil all pooled together in the center and the whole thing was a disaster. Next time will use dough in traditional pizza form and the dish will hopefully be better.

A Cook from East Central Ohio /

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A simple and easy pizza. Next time I will try fresh oregano instead of basil, or in addition to it, for a variation. I used homegrown tomatos as I had some to use up. One could easily add meat or chicken, but I liked it as is. My (very picky) husband liked it too!